Marinated Garden Vegetable Salad in a White Ale Herb Vinaigrette

Submitted by Our Own Tim “The Brew Chef” Schafer – Honorary Family Member

The wonderful flavor and beautiful colors of this simple salad of fresh vegetables can only be elevated by the bright orange and coriander nuances of a white ale along with plenty of fresh herbs to enhance the dressing. Be sure to rinse all the vegetables and feel free to sub or add your favorite vegetables and herbs. Enjoy as an accompaniment to just about any dish, especially grilled meats and poultry. Allow an hour or so to prepare and at least an hour to marinate. Serves eight. 

Beer pairing: White Ale

*Brewchefhopzalts.com

Ingredients

1  cup cauliflower, small florets

1  cup broccoli, small florets

6  spears asparagus, trimmed and cut on 1 inch bias

1  small zucchini, medium diced

1  red bell pepper, seeded and medium diced

1  cup yellow and red cherry tomatoes, cut in half

1  Tablespoon capers

1  small red onion, halved and sliced thin

3  cloves garlic, minced

Basil leaves, thinly sliced

Chives, thinly sliced

Flat leaf parsley, coarsely chopped

¼  cup white ale 

¼  cup sherry vinegar

½  cup extra virgin olive oil 

1  teaspoon Black Garlic Hopzalt*

½  teaspoon cracked black pepper

Directions

1. Drop the cauliflower, broccoli and asparagus into salted boiling water for 30 seconds, drain and immediately drop into a bowl of ice water for 5 minutes then drain thoroughly.

2. Blend all the ingredients thoroughly. Cover and refrigerate for at least an hour. Serve chilled or at room temperature.

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